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Prosciutto, Gruyere, Dijon Puffs

May 3, 2010

The combination of prosciutto, dijon, gruyere cheese in a puff pastry is the most genius appetizer idea ever (and couldn’t be easier if you use store bought puff pastry here).  To make this savory version of the palmiere, I used the Dufour pastry that Joy recommends and while it was on the pricier side, it really was of very high quality and worth the extra cash (I found it at Whole Foods).  All this dish takes is a small amount of assembly and a few minutes of baking time and you end up with something really impressive and tasty.  These little pastries bake up to be puffy and the buttery flakes of dough go perfectly with the mustardy prosciutto.  Only thing I would have done differently would be to roll out the dough a bit thinner to get a prettier swirl that would do a nicer job of showing off the layers of filling and dough.

Prosciutto, Gruyere, Dijon Puffs

recipe from Dafour website and Joy the Baker

  • 1 package frozen Dafour puff pastry, thawed 2-3 hours in fridge
  • 3 tablespoons Dijon mustard
  • 3 ounces (about 1 cup) grated aged Gruyère cheese
  • 10 slices very thinly sliced Prosciutto or other good-quality baked ham
  • fresh ground black pepper

1) Carefully unfold the puff pastry onto a lightly floured surface.  Roll the dough out to 11 x 9 in rectangle. 

2) Spread mustard over the pastry. Sprinkle the Gruyere cheese evenly over the surface.  

3) Top with freshly ground black pepper and the prosciutto slices. 

4) Roll one side of the pastry toward the center.  Repeat with the other side so the two rolls meet in the middle and press both rolls together.  

5)  Wrap the roll in plastic and chill in the fridge for an hour to firm up. 

6) Heat oven to 425F and line two baking sheets with parchment paper. 

7) Using a sharp knife, slice roll into thin slices.  Place on baking sheet. 

8 ) Bake 10-12 minutes.  You want the pastry to be a deep golden brown and the cheese melted but not burned.  Transfer to a cooling rack and serve warm.  

I froze a few extra and was happy to learn they freeze really well.  Just pop them into the toaster on the freeze setting and enjoy warm.

A few funny looking puffs:

9 Comments leave one →
  1. May 4, 2010 10:58 am

    yum–these look awesome!

    so glad you enjoyed the coconut nest cookies 🙂

  2. May 5, 2010 6:23 pm

    Gosh, that sounds AWESOME! And so simple, too! I do adore prosciutto, and anything with cheese is good for me! >__<

  3. May 6, 2010 11:24 am

    Yum! These look so tasty! I have a big package of filo in the fridge, I wonder if I could use that instead of puff pastry. Would be a bit crispier and less butter (also less fat!) but I wonder if it might work…

  4. May 6, 2010 11:28 am

    i love puff pastry concoctions! there is so much you can do with it. have you ever tried making palmiers?

    • May 6, 2010 9:24 pm

      I haven’t yet but they are definitely on my list!! Do you have a favorite recipe?

  5. May 6, 2010 3:17 pm

    OH MY GOSH those look to die for! I love anything with creamy cheese 🙂 You should submit the recipe to!

  6. May 6, 2010 8:21 pm

    Love joy the baker! You are so super creative with your dishes, Iga! I’m looking forward to the end of the internship and more time to make creative eats. I hope I can stay in St. Louis, and we can have more blogger meetups and foodie adventures!

    • May 6, 2010 9:27 pm

      aww thanks Emily!! I really hope you stay too!! there can be so much more foodie fun in store for us 🙂

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